Recipes from Our Volunteers

Vegetable Breakfast Frittata

From Chef Arthur Birnbaum, Operation Frontline volunteer, Ithaca, N.Y.

vegetable frittata

Yield

Serves 8, 1 (4½ inch x 3 inch) square per serving

Nutrition Information

Calories 190; Total Fat 7g; Sat. Fat 2.5g; Sodium 360 mg; Carbohydrates 12g; Fiber 3g; Protein 15g.

INGREDIENTS:

  • 12 medium eggs
  • 1 ½ pounds frozen broccoli florets
  • 4 ounces cheddar cheese
  • 4 medium white onions
  • 1 Tablespoon dried dill
  • ½ teaspoon salt
  • 1/8 teaspoon ground black pepper

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Bring a large pot of water to a boil.
  3. Whisk eggs in a large mixing bowl until blended.
  4. Add the broccoli florets to the boiling water and cook for 30 seconds, then drain.
  5. Grate the cheddar cheese.
  6. Peel, rinse, and dice onions.
  7. Sauté onions in a large frying pan over medium-high heat until soft and clear, about 5 minutes.
  8. Layer ingredients in a 9x13-inch baking dish in the following order: onions, broccoli, eggs, cheddar cheese, dill, salt, and black pepper.
  9. Bake until eggs are firm and cheese is melted, about 35 minutes, or until thermometer inserted in middle reads 160°F.
  10. Slice frittata into 8 squares before serving.

Chef's Notes

  • Add any of your favorite fresh or frozen vegetables in this recipe--spinach and chopped tomatoes are classics.
  • Cooked frittata can be cut into portions and frozen for future meals.

Arthur BirnbaumChef Arthur Birnbaum is the full-time chef for the lucky brothers of Phi Sigma Kappa, a fraternity at Cornell University in Ithaca, N.Y. He feeds the men three meals every day, keeps up with their in-between meals, weathers their pranks, and considers it the "best cooking job in Ithaca. We're like a big family," Birnbaum says. "I can't imagine not cooking for these guys."

When he does take a break, he teaches others how to cook healthy as a chef-instructor (and recipe contributor) for Share Our Strength's Operation Frontline program with the Cornell Cooperative Extension of Tompkins County. Chef Arthur has volunteered with the program since it started in 2001.

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